{"id":14689,"date":"2023-02-24T20:22:40","date_gmt":"2023-02-25T01:22:40","guid":{"rendered":"https:museodelchocolate.com.co\/?p=14689"},"modified":"2024-12-18T15:50:54","modified_gmt":"2024-12-18T20:50:54","slug":"maquina-grageadora-de-chocolate","status":"publish","type":"post","link":"https:\/\/museodelchocolate.com.co\/en\/maquina-grageadora-de-chocolate\/","title":{"rendered":"M\u00c1QUINA GRAGEADORA DE CHOCOLATE"},"content":{"rendered":"
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OTROS NOMBRES CONOCIDOS:<\/strong><\/p>\n\n\n\n

Bombo<\/p>\n\n\n\n

DESCRIPCI\u00d3N: <\/strong><\/p>\n\n\n\n

La m\u00e1quina ha sido proyectada para cubrir de chocolate los productos con forma esf\u00e9rica y de consistencia ligera<\/p>\n\n\n\n

OBJETIVO DE LA M\u00c1QUINA:<\/strong>
Cubrir de manera uniforme diferentes productos en grandes, medianas y menores cantidades.<\/p>\n\n\n\n

OBJETIVO DE LA T\u00c9CNICA EN REPOSTER\u00cdA:<\/strong>
Simplificar y facilitar el recubrimiento de chocolate en el proceso de fabricaci\u00f3n de recetas de la reposter\u00eda.
TEMPERATURA AMBIENTE DE PREPARACI\u00d3N:<\/strong>
16\u00b0 – 18\u00b0 C.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Es una t\u00e9cnica de rebozado que consiste en agregar lentamente el chocolate mezclado y calentado de la m\u00e1quina grageadora sobre los diferentes productos que se desea recubrir.<\/p>\n\n\n\n

FECHA DE DESCUBRIMIENTO:<\/strong><\/p>\n\n\n\n

ANTECEDENTE:<\/strong>
A\u00d1OS 30:<\/strong>
Las grageas se convirtieron en las golosinas m\u00e1s consumidas por los estadounidenses durante las diferentes temporadas del a\u00f1o y Guerra Civil. Les eran enviadas a los soldados a fin de despertar su sentido de pertenencia hacia el grupo de guerra para enfrentar las grandes batallas.<\/p>\n\n\n\n

CATEGOR\u00cdAS DEL GRAGEADO:<\/strong><\/p>\n\n\n\n

-Grageado de az\u00facar con centro sensible al calor
-Grageado con centro mec\u00e1nicamente resistente
-Grageado de chocolate sobre centro fr\u00e1gil
-Grageado combinado<\/p>\n\n\n\n

PROCESO:<\/strong><\/p>\n\n\n\n

Preparaci\u00f3n previa:<\/strong>
-Fundir la cobertura.
-Programar su temperatura a 36\u00b0 C.
-Insertar el chocolate en una manga pastelera.
-Reposar el chocolate sobre la base de las esferas y dejar cristalizar.
-Insertar el producto que se requiere cubrir de chocolate sobre la base de las esferas.
-Agregar chocolate sobre el producto y dejar cristalizar sobre una temperatura de 18\u202f\u00b0C.
-Repetir el procedimiento de forma opcional.
-Reposar la mezcla sobre una placa o bandeja.<\/p>\n\n\n\n

CARACTER\u00cdSTICAS:<\/strong><\/p>\n\n\n\n

Lugar con mayor fabricaci\u00f3n:<\/strong> Europa
Dimensiones promedio:<\/strong>
1400 mm, w. 950 mm, d. 810 mm
Peso promedio:<\/strong> 200 kg
Material\/T\u00e9cnica:<\/strong>
Acero Inoxidable, Acero Industrial
Capacidad de producci\u00f3n:<\/strong> 30 litros
Peso por ciclo: <\/strong>20 kg\/ciclo
M\u00ednima capacidad:<\/strong> 2500 kg
Producci\u00f3n horaria:<\/strong> 20 kg\/h
Potencia instalada:<\/strong> 2 km
Voltaje:<\/strong> 220v<\/p>\n\n\n\n

EQUIPOS DE GRAGEADO:<\/strong><\/p>\n\n\n\n

-M\u00e1quina grageadora
-Bombo autom\u00e1tico liso para grageado
-Bombo autom\u00e1tico perforado para grageado
-Control de humedad y temperatura del aire
-Esferas de acero inoxidables
-Deflector y ventilador integrado
-Sistema automatizado de control para la cantidad de l\u00edquido
-Sistema de control de velocidad<\/p>\n\n\n\n

VENTAJAS DE LA M\u00c1QUINA:<\/strong><\/p>\n\n\n\n

-F\u00e1cil limpieza
-Alta durabilidad y resistencia
-Control de velocidad silencioso
-Ventilador de alta gama
-Facilidad de uso
-Mejoramiento de la apariencia de los productos
-Eliminaci\u00f3n de sabores \u00e1cidos
-Simplificaci\u00f3n del envasado del chocolate
-Control de la producci\u00f3n<\/p>\n<\/div>\n<\/div>\n\n\n\n

BIBLIOGRAF\u00cdA:<\/strong><\/p>\n\n\n\n

EL MUNDO DEL GRAGEADO DE CHOCOLATE Y SUS PROCESOS. (n.d.). CI TALSA. Retrieved October 11, 2022, from https:\/\/www.citalsa.com\/blogs\/noticias\/el-mun\u0002do-del-grageado-de-chocolate-y-sus-procesos<\/p>\n\n\n\n


Grageado. (n.d.). Chocolato. Retrieved October 11, 2022, from https:\/\/www.chocola\u0002to.co\/grageado<\/p>\n\n\n\n


Grageadoras. (n.d.). Emjuvi. Retrieved October 11, 2022, from https:\/\/emjuvi.com\/- grageadoras\/<\/p>\n\n\n\n


Grageadoras – Recubrimiento de frutos secos. (n.d.). Utilcentre. Retrieved October 11, 2022, from https:\/\/utilcentre.com\/maquinaria-chocolate\/grageadoras.html<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Te invitamos a visitar nuestra p\u00e1gina web por medio del siguiente
link o nuestra tienda f\u00cdsica para ver algunas de las opciones de
m\u00e1quinas grageadoras de chocolate que tenemos para ti.<\/p>\n\n\n\n

http:\/\/museodelchocolate.com.co\/shop\/<\/a><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

FICHA DE REGISTRO: MDC.GRA<\/p>","protected":false},"excerpt":{"rendered":"

OTROS NOMBRES CONOCIDOS: Bombo DESCRIPCI\u00d3N: La m\u00e1quina ha sido proyectada para cubrir de chocolate los productos con forma esf\u00e9rica y de consistencia ligera OBJETIVO DE LA M\u00c1QUINA:Cubrir de manera uniforme diferentes productos en grandes, medianas y menores cantidades. OBJETIVO DE LA T\u00c9CNICA EN REPOSTER\u00cdA:Simplificar y facilitar el recubrimiento de chocolate en el proceso de fabricaci\u00f3n […]<\/p>\n","protected":false},"author":1,"featured_media":17723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[302],"tags":[],"class_list":["post-14689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-salud-recetas"],"yoast_head":"\nM\u00c1QUINA GRAGEADORA DE CHOCOLATE - Museo del chocolate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/museodelchocolate.com.co\/en\/maquina-grageadora-de-chocolate\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M\u00c1QUINA GRAGEADORA DE CHOCOLATE - Museo del chocolate\" \/>\n<meta property=\"og:description\" content=\"OTROS NOMBRES CONOCIDOS: Bombo DESCRIPCI\u00d3N: La m\u00e1quina ha sido proyectada para cubrir de chocolate los productos con forma esf\u00e9rica y de consistencia ligera OBJETIVO DE LA M\u00c1QUINA:Cubrir de manera uniforme diferentes productos en grandes, medianas y menores cantidades. 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